The Mexican way to get your eggs for breakfast, Huevos Rancheros is a spicy, tomatoey treat when served alongside some warm flour tortillas. It works so well for a weekend brunch (and is also a noted hangover cure!), in fact perfect for a Saturday morning while planning a visit to Borough Market and Spice Mountain to top up the spice cupboard! You don’t need a long list of complicated ingredients for this one, however, most of the things needed will be sitting there in the kitchen cupboard. If you are a fan of a more meaty breakfast/brunch, grill or fry a few chorizo sausages to go with your Huevos Rancheros.
01.
Ingredients
6 large free range eggs
2 tins chopped tomatoes
1 onion, finely chopped
2 cloves garlic, finely chopped
1 sweet red pepper, finely chopped
1 red chilli, finely chopped
1tbs olive oil
1tsp smoked paprika
1tsp Mexican oregano
1/2tsp smoked chilli flakes
02.
Method
- A deep, heavy oven-proof frying pan is best for this, if you have one. If not cook the sauce first then transfer to a baking dish before proceeding with the egg element. Have the oven heated to 180C.
- Saute the onion, garlic, red pepper and chilli in the olive oil, until softened and just beginning to colour, before adding the tomatoes and the spices. Cook on a medium heat for 15-20 minutes, until the sauce has thickened nicely. Let the sauce cool a little, then make little wells in the sauce and break the eggs carefully into them.
- Sprinkle the eggs with a little more smoked paprika before placing the pan in the oven, then bake until the eggs are cooked through but the yolks are still runny (how long this takes depends on your oven, but around 15-20 mins should do it).
- When the eggs are done your Huevos Rancheros are ready to serve – sprinkle with some fresh chopped coriander, and if you like it hot, some chopped fresh chilli.
